I was so excited about this new recipes I posted it RIGHT AWAY. Yup no tweaking, nothing. I had to post it as soon as I could. I pretty much only eat raw foods for breakfast. I don’t like heavy foods in the morning, especially since I don’t have much time to digest before exercising. I’ve been getting bored of smoothies and chia pudding, so I wanted to go back to classic cereal.
I’ve seen a few raw recipes for buckwheat cereal, so I figured I would give it a try. But as most people know, raw foods can be expensive. I always hate tossing the almond pulp from making almond milk. So I figured I would try and make it a binding agent for the cereal. It worked really well.
I was so happy how well it all worked out. I found the sweetness perfect, but if you want to, add more syrup to make it more like a dessert. The cereal holds up really well, and stays crunchy for awhile. It is perfect to eat before a run. All I need to do after making a batch is just to pour in a bowl and add milk. That way I can eat quick, and start running earlier.
The directions might seem long, but it is mostly just waiting. In fact if you like the cereal a bunch, I would recommend making a double batch. The cereal should be pretty shelf stable so you can keep for a few weeks. If you double the recipe you might want to use the left over pulp from making one batch of almond milk, and then a cup of almond meal. You don’t want to make too much almond milk since it doesn’t last too long in the fridge.
- 1 cup almonds
- 4 cups filtered water
- 1 cup buckwheat groats
- 2/3 cup agave syrup or honey
- 4 tbsp cacao powder
1Soak 1 cup almonds and 1 cup buckwheat groats in separate bowls.* Soak for at least 7 hours. 2Drain the almonds. Pour 4 cups water and almonds in a blender to make some almond milk. Blend for a minute. Strain the milk through a nut-milk sleeve, or cheesecloth. Squeeze out all the extra water and dump the almond pulp into a bowl. Store the almond milk in the fridge. 3Drain the buckwheat groats, making sure you thoroughly rinsed. You want to make sure all the slimyness is rinsed off the groats. Put in the bowl with the almond pulp. 4Add the agave (or honey) and cacao powder in the bowl and toss. You should have a cookie dough like consistency. 5Line your dehydrator with a paraflexx sheet (or whatever flat solid surface your dehydrator came with). Spread your "dough" out. Try and keep it as consistent with thickness as you can. 6Turn the dehydrator on at 115 degrees and keep on for 7 hours, or until your dough becomes dry and crispy. Once done, break into small pieces. 7Pour into a bowl and serve with the fresh almond milk. *I suggest that you soak right when you wake up. That way you can prep the food before dinner and let your crispies dehydrate overnight. When you wake up all you need to do is break apart the cereal and eat.